1931 Cuban Cookery by Blanche Z de Baralt

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Visitors to Havana have often come away with th('( pleasing impression that the moro crabs and the rice and chicken eaten there were unique and very much worth while-to say nothing of the wonderful cocktails based on Bacardi rum, or the entrancing refrescos made with the juice of fantastic fruits. Still, I am told, no one has been kind enough to tell them how they are made. Cook books, to be sure, are as numerous as pebbles on the sea shore~ but, somehow there's always room for another if it fills a need. This very small one is only a first aid manual for those who have tasted and would "like some more" of the good things partaken of during their stay in Cuba, and a bird's eye view of a new culinary field. People who have not visited the island must not imagine that the dishes mentioned in these pages are the only ones they will find on their hotel's bill of fare. Quite the reverse. Cuban hotels serve a cosmopolitan table: their chefs are almost always French and the menus of the Nacional. the Almendares, the Sevilla Biltmore, the lnglaterra or the